INGREDIENTS:

​

• 2 cups plain wholemeal flour plus extra for kneading

• 1 1/2 teaspoons salt

• 200ml boiling water

• 3tbs sesame oil, plus extra for cooking

• 4 green shallots, green parts finely sliced

​

METHOD:

1. In a large bowl combine the flour and salt. Make a well in the centre and add the boiling water and sesame oil. Add the shallots and stir until combined then set aside to cool.

2. Knead the dough on a lightly floured surface for five minutes until smooth and elastic like. Place in a draught free area and cover with a towel for 30 minutes.

3. After 30 minutes, form a ball with the dough and knead for a further 5 minutes.

4. Roll the dough into a log and cut into 2cm thick rounds.

5. Use a lightly floured surface to roll the dough portions into circles.

6. Heat sesame oil in a large pan and cook the pancakes until light browned.